Raw nut flour!

Hopefully I have inspired some of you to make your own nut milk at this point. I was surprised and delighted when even my brother in law (definitely not the nut-milk making type!) asked me for the recipe!! I have used all types of nuts so far; cashew, almond, pecan, and hazelnut to be specific.

At first I was throwing away all the pulp that I strained out with my nut milk bag.  But it seemed like such a waste, and I had read that you could save it and use it elsewhere.  So I started tossing the wet chunks into my food dehydrator for 24 hours or so and they came out looking like this:

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You should know that I have a super cheapy Ronco food dehydrator, which actually works quite well.  But your dehydrating time may vary.  You could probably also do it on a very low temp in the oven, but I haven’t tried it.

I wasn’t exactly sure what I was going to do with them all, but I just kept chucking them in this container every few days.  Today I was finally inspired to make my favorite chocolate chip cookies that call for blanched almond flour.  I put the dehydrated nut pulp chunks into the dry canister of my Vitamix and whizzed it all up until it made nut flour. Raw almond/pecan/hazelnut flour!!

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That had hints of vanilla, cinnamon, and maple syrup from the nut milk mixture.  It was delicious and came out pretty finely ground. I did take the skins off the almonds after soaking because I don’t like how they flavor the milk.  So this might have made the texture of the flour a little finer, not sure.

My son and I made these cookies and they were deeee-licious.  Not so FODMAP friendly because they do have a little honey and coconut flour, but so so good.  Maybe I will try to make them over without those ingredients one of these days..

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In the meantime, save your nut pulp and make flour. It’s amazing! And nutritious! Some people have a beef with nut flour because it is such concentrated protein and fat, but I say eat the treats made with them on special occasions and only in moderation, and you will be just fine!

I’d love to hear what you do with your nut pulp!!?

 

Cinnamon Vanilla Almond Milk

Hello to all, and apologies for not having posted in a while! I have taken some much needed time to rest and rejuvenate over the past few weeks. First, I attended an amazing meditation retreat at Kripalu Center for Yoga and Health, and highly recommend getting there if you ever have the opportunity.  After that I spent a few days warming up in beautiful Puerto Rico, and experiencing some incredible nature in the rainforest.  I am back in the freezing cold now, and back in my kitchen, which I am grateful for.  There seemed to be a serious lack of fruits and vegetables in the parts of Puerto Rico I was in, and It will be a long time before I eat another fried plantain!

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A while back I posted about making my own cashew milk, which was incredibly delicious.  Well, since then I have embarked on a new diet to help improve my digestion.  I have been dabbling with the low FODMAP diet, and have read this book about it.  It was very informative, and though I haven’t been really strict with it, I have found that avoiding certain foods that are high in FODMAPs has been beneficial for me.

Unfortunately, both cashews and dates are high in FODMAPs, so I had to revamp my nut milk recipe.  I had previously tried almond milk but found it to have an unpleasant bitterness to it.  I have since discovered that removing the skins from the almonds seems to eliminate the bitterness.  I also tried pecan milk, which was good, but there was a lot of pulp to strain out.  So I wanted to share my latest almond milk recipe.  I have found that the addition of cinnamon is fantastic too.  After soaking the almonds, the skins slide off very easily.  It is a bit of a tedious task, but I think it’s worth it, especially when you have this guy helping you in the kitchen!

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Cinnamon Vanilla Almond Milk

(gluten free, dairy free, grain free, low FODMAP friendly)

3/4 cup raw almonds

1 teaspoon sea salt

4 cups filtered water

1-2 tablespoons maple syrup

1 teaspoon vanilla extract

1/4 teaspoon cinnamon

In a glass jar or bowl, soak the almonds with sea salt in filtered water for 6-8 hours or overnight.  Drain, rinse well and and slip the skins off of the almonds if desired.  Combine almonds, 4 cups of filtered water, maple syrup, cinnamon, and vanilla in the  blender and puree for 1-2 minutes until a smooth consistency is reached. Strain milk through a fine mesh strainer, cheesecloth, or nut milk bag.  Store in an airtight container in the refrigerator for up to 4 days.